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Handbook of Eating and Drinking

Interdisciplinary Perspectives

  • Herbert L. Meiselman

Benefits

  • Provides a comprehensive overview on all topics related to eating

  • Contains chapters from a variety of disciplines, including psychology, consumer behavior, business and economics, agricultural science, physiology, anthropology, biochemistry, and more

  • Each chapter will be written in an accessible and engaging manner by internationally recognized experts

Living reference work

Table of contents

About this book

Introduction

Eating, including the provision of food and the consumption of food, is the biggest industry in the world, and a major contributor to our health, and to our enjoyment. This book on “Eating” is a unique and novel multi-disciplinary presentation of the whole breadth of research and discussion of the factors that impact eating, and reciprocally the factors that eating impacts. The purpose of this book is to familiarize readers with the  areas of eating  research and discussion with which they might not be familiar. The multi-disciplinary approach includes the basic and applied sciences (including biology, ecology, nutrition, and food science, as well as important behavioral and social sciences  (including history, development, culinary arts, food service, business and marketing). The book ends with a review of current trends and predictions of the future for multiple aspects of eating.

Keywords

behavioral nutrition cultural differences in eating eating in ancient civilizations development of the restaurant industry ethical eating sustainable agriculture physiology of eating hormones and eating the anthropology of eating eating disorders psychology of food choice developmental aspects of eating food and eating in the elderly French culinary culture Chinese cuisine basic principles of nutrition selling food globalization of food GMO foods

Editors and affiliations

  • Herbert L. Meiselman
    • 1
  1. 1.Herb Meiselman Training and Consulting SRockportUSA

About the editors

Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research, and product development. He has served in Editorial roles for Food Quality and PreferenceJournal of Foodservice, and Appetite. He retired as Senior Research Scientist at Natick Laboratories where he was the highest ranking Research Psychologist in the U.S. government. His accomplishments were recognized with a 2005 Presidential Award. Dr. Meiselman was Co-Chairman of the 2003 Pangborn Sensory Science Symposium, the largest international sensory and consumer research meeting; he serves on the executive Committee of the Pangborn Symposia. Dr. Meiselman is the author of over 180 research papers and 4 books. He is currently editing a large volume on Emotion Measurement. He is the President of the Research Committee of the Institut Paul Bocuse, Lyon, France, and on the Research Committee for the Culinary Institute of America, Hyde Park, New York.

Bibliographic information

  • Book Title Handbook of Eating and Drinking
  • Book Subtitle Interdisciplinary Perspectives
  • Editors Herbert L. Meiselman
  • DOI https://doi.org/10.1007/978-3-319-75388-1
  • Publisher Name Springer, Cham
  • eBook Packages Springer Reference Behavioral Science and Psychology Reference Module Humanities and Social Sciences
  • eBook ISBN 978-3-319-75388-1
  • Edition Number 0
  • Number of Pages , 0
  • Number of Illustrations 0 b/w illustrations, 0 illustrations in colour
  • Topics Personality and Social Psychology
    Nutrition
    Public Health
    Psychology, general